Wild Rice and Carrot Tea Bread
Author Notes: I found this odd-sounding quick bread in the Lundeberg Rice archives. I haven’t cooked wild rice in years, but was intrigued by the texture it could ad(…more) —Posie Harwood
Makes one 9x 5-inch loaf
- 2eggs, lightly beaten
- 1 1/4cups milk
- 2/3cup vegetable oil or melted butter
- 3cups all-purpose flour
- 3 1/2teaspoons baking powder
- 2teaspoons cinnamon
- 1teaspoon nutmeg
- 1/4teaspoon cardamom
- 1teaspoon salt
- 1cup packed dark brown sugar
- 2cups shredded carrots
- 3/4cup wild rice
- Add the wild rice along with 1 1/4 cups water to a medium saucepan, and bring to a boil. Once boiling, reduce to a low simmer, cover, and cook for 45 minutes. Remove from heat, fluff with a fork, and drain off any excess water. Measure out 1 cup of cooked rice; save any extra for another use.
- Preheat the oven to 350°F. In a large bowl, whisk together the eggs, milk, oil (or butter), and carrots.
- In a separate large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, brown sugar, and salt. Add the drained wild rice and toss to coat.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Grease a 9×5-inch loaf pan and pour the batter into the pan. Bake for about 1 hour to 1 hour and 15 minutes, or until a tester inserted in the center comes out clean.
- Allow the loaf to cool for 10-15 minutes in the pan before turning it out onto a rack to finish cooling.
